by The Culinary Institute of America
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Product Description
If you have a creative spirit and want to try your hand at cake and cupcake decorating, Cake Art is for you. Chefs from the CIA's prestigious Baking and Pastry faculty describe the various techniques and provide easy-to-follow instructions so the home baker can create beautiful cakes and cupcakes. Cake decorating is an activity that can be enjoyed by everyone and children can help with 8 of the 27 projects included in Cake Art.
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Average Customer Review:
0 of 0 people found the following review helpful:
 not that great, 2008-12-01
The "simplified step-by-step instructions" part of the title is correct, but the cakes presented are very far from show stopping. I guess some of the designs for kids cakes are OK, but overall it is all nothing special. If you are an experienced decorator who has quite a few books on decorating and is looking for new ideas, this is not the right book for you, there is nothing new and nothing show stopping there. For beginners may be OK.
0 of 0 people found the following review helpful:
less complicated than so many other books, 2008-11-26
This book gave information usefull to both beginners and more advanced decorators. I havent even frosted a cupcake since I was 12 and after reading the book, I feel very ambitious!
4 of 4 people found the following review helpful:
 Cover doesn't do it justice, 2008-09-14
I personally don't like the pic on the cover of the book, it looks a little old school. The book is very good and has some excellent cakes in it with easy to follow instructions. If you have the patience to bake, then I would recommend this book.
7 of 10 people found the following review helpful:
A great book for cake decorating, 2008-05-12
This book has great pictures and really good instructions. I think that even a beginner could use this book to develop some great ideas. Its a must have for anyone who loves to decorate cakes!
28 of 28 people found the following review helpful:
Great reference for bakers with some experience, 2008-05-09
The Culinary Institute of America has come out with yet another beautiful and useful book: Cake Art. If you've ever had an interest in interest in creating dramatic desserts, this is a volume for you, although I wouldn't call this a book for beginners. It starts with an overview of tools and components that I found myself wishing had a bit more to it: more individual photos of each item rather than trying to discern elements in group photos, more explanation of what to do and how to do it, and more tips.
However, it's not a paralyzing shortcoming, as you can get some of that from browsing online retailers, stores, and catalogs. Where the book really shines is in the techniques and instructions. For example, on page 31 there is a photo with three spoons of meringue, one stiff, one medium, and one soft-peaked. There are formulas for both hard and soft ganaches (Books often don't explicitly set the two side-by-side, and there's a big difference in the resulting texture and use.) as well as modeling chocolate. You can learn to make ribbons and coverings of fondant. Pipe a flower from buttercream (with a tip on how to reconstitute the mixture if it separates) or mold it from molding chocolate, marzipan, or fondant. In short, there is a lot to learn.
And that might be the big problem for many would-be cake decorators. Some of these techniques require practice, and a lot of it. If you go directly to the projects and try to work your way backward into the techniques, the results are going to be disappointing. If you want to undertake a given project (each, smartly, tells you how far in advance - weeks in some cases - to start different parts), then read through, write down the techniques that are necessary, and practice well in advance. You don't really think that pastry chefs start on this level of work their first day of class, do you? However, if you are willing to spend some time, this book should be well worth your while.
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